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paneer butter masala

North Indian Paneer Butter Masala

Indulge your taste buds in a culinary journey through the heart of North India with the delectable and iconic Paneer Butter Masala.
Prep Time 30 minutes
Total Time 30 minutes
Course Side Dish
Cuisine North Indian
Servings 2 people

Ingredients
  

  • 200 g Paneer As reqd
  • 250 g Tomato Ripe
  • 2 nos Onion large
  • 2 tbsp Ginger garlic paste
  • 2 tbsp Cashewnut paste
  • 2 tsp Garam masala powder
  • 4 tbsp Butter
  • 1/2 tsp Kasuri methi
  • 1 tsp Chilly Powder
  • 2 tbsp Curd/Yoghurt
  • 1/2 tsp Sugar
  • Coriander leaves Few
  • Salt As reqd
  • 50 ml Cream Optional

Instructions
 

  • Pressure cook tomatoes upto 2 whistles.
  • Remove the skin of the cooked tomatoes and make it into a puree.
  • Boil 1 onion and make it into a paste.
  • Chop the other onion length-wise.
  • Fry the paneer cubes lightly and keep aside.
  • Heat 3 tsp of butter in a pan or a kadai.
  • Fry the chopped onion, until it turns light brown.
  • Add onion paste, ginger-garlic paste and cashewnut paste and stir for about 3 - 4 mins.
  • Add garam masala powder and stir for another couple of mins.
  • Add tomato puree, chilly powder, yogurt and kasuri methi and stir for about 5 mins.
  • Add fried paneer, sugar and salt to the mixture and stir for about 3 - 4 mins.
  • Garnish with 1 tsp of butter, cream and coriander leaves.
  • * You can increase the quantity of water if you need more gravy.* You can add 250g tomato passata instead of tomatoes* Alternately you can fry all the onions till light brown and grind to paste.

Notes

You can visit this link Rajma Paneer Cutlet. You can also visit this link Paalak Paneer.
Keyword North Indian Paneer Butter Masala
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